This macaroni salad with tuna is loaded with veggies like bell peppers, grape tomatoes, cucumber and celery. The dressing is made with oil, vinegar and a very small amount of mayonnaise. The mayo is only there to emulsify the salad.
This salad needs to be a little tart with the vinegar. It is not your typical pasta salad that is drowned in mayonnaise.
When making pasta salads it is important that you do not overcook the pasta. Make sure that it is al-dente meaning it has a little bit of a give. If you overcook it you will have a soggy salad.
Pasta salads tend to dry up as they keep in the fridge. If that happens simply doctor it with some more oil and vinegar. Make sure to adjust the salt as well.
Here is what you are going to need for this flavorful and satisfying macaroni salad with tuna:
12 oz. cooked elbow macaroni
1 small red onion, thinly sliced
1- 8 oz. can tuna, drained and flaked
1 small green bell pepper, diced
4 oz. grape tomatoes
1 small cucumber, peeled, seeded and diced
2 stalks celery, finely diced
3/4 cup olive oil
3/4 cup cider vinegar
1 ½ tablespoons salt (more to taste)
½ tablespoon mayonnaise
• In a bowl mix together the macaroni, tuna and all the vegetables.
• Add the olive oil and the salt to the salad. Mix well.
• Add the cider vinegar and mix well.
• Taste the salad and make sure you do not need to adjust the salt or vinegar. You need to balance the two well.
• Add the mayo and mix. Sprinkle with ground black pepper.
CALORIES 384.92; FAT 21.93 grs (sat 3.10; mono 15.03; poly 2.86); PROTEIN 11.61 grs ; FIBER 2.17 grs; CARBS 34.79 grs; CHOLESTEROL 10.56 mg; IRON 1.39 mg; SODIUM 961.47 mg; CALCIUM 29.96 mg